Simple Italian Chicken with Tomatoes & Chickpeas | Yum In The Sun 3

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned crushed tomatoes

Fresh tomatoes can enhance flavor, while canned crushed tomatoes are often more affordable.

chicken thighs

🥗Healthier: skinless chicken breasts

💰Cheaper: bone-in chicken thighs

Skinless chicken breasts are leaner, while bone-in thighs can be more economical.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories, while pecorino is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile, while canola oil is more budget-friendly.

Preheat the oven.

Add 8 chicken thighs with bone to a baking dish for more flavor.

Add chopped green and black olives for color and flavor.

Add chopped leek to the dish for sweetness and crispiness.

Incorporate chopped anchovies for Mediterranean flavor and depth.

Add chopped garlic cloves to the mixture.

Add chickpeas to the dish, noting they soak up the tomato juices.

Pour in a tin of tomatoes and break them up a bit.

Add chicken stock to the mixture.

Stir in a bit of tomato puree to thicken the sauce.

Add turmeric for flavor.

Add ground cumin for additional flavor.

Pour in a glass of red wine for indulgence.

Season with black pepper; add salt later due to the saltiness of olives and anchovies.

Mix everything together thoroughly.

Place the dish in the oven for about 1 hour.

Halfway through cooking, take the chicken thighs out and turn them over to prevent drying out.

In the last 5 minutes of cooking, turn the chicken thighs over and put them under the grill to crisp up the skin.

Remove the dish from the oven; check that the chicken is cooked through and looking good.

Serve the chicken with rosemary roast potatoes, adding lemon juice for freshness.

Garnish with fresh basil leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens